Shrimp cakes with lemon mayonnaise recipe

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

Perfect for dinner or a party!

These delightful little shrimp cakes are wonderful served with a creamy, tangy mayonnaise sauce!

We made these shrimp cakes hors d'oeuvre-size but they can certainly be made larger for an entree portion. Just leave them in the oven a bit longer to see that they're cooked and warmed through!

Shrimp cakes with lemon mayonnaise recipe

Yields about 20 mini cakes

Ingredients:

2 pounds medium-size shrimp, shells and tail removed, deveined

2 teaspoons Old Bay seasoning

2 small garlic cloves, chopped

1/4 cup olive oil

1/4 cup scallion

1 teaspoon chopped cilantro

1 teaspoon Dijon mustard

1 teaspoon hot sauce (optional)

2 eggs, lightly beaten

1-1/2 cups panko breadcrumbs

1/2 cup green pepper, very finely diced

1/2 cup mayonnaise

Canola oil to coat the bottom of a frying pan

Directions:

Marinate the shrimp in olive oil, Old Bay and garlic for at least 20 minutes or up to an hour.

Coat a large frying pan with canola oil and place over medium-high heat. Place the shrimp in the pan and cook (in batches) about 2 minutes total. Remove shrimp from the heat, allow them to cool a bit and then dice the shrimp well (at this point the shrimp are par cooked).